Preheat the oven to 350. Cook the onions, green pepper, tomato and meatless crumbles in a pan with a little water. Add the cumin, chili powder and garlic salt. In a fry pan (or 2!) spray lightly with non stick cooking spray. Gently warm/toast the corn tortillas. Do not overcook as the tortillas should remain very flexible. Add about 3/4 of the enchilada sauce to the cake pan. Add 1/10th (or if you're using 12 shells, 1/12th) of the mixture to each shell and wrap it. Place seam side down in the pan over the enchilada sauce. After they're all in the pan cover them with enchilada sauce. Cover with cheese and cook for 15 minutes.

Garnish with lettuce, sour cream and black olives.